pumpkin pie spice
eggs, separated, at room temperature, plus
egg whites, at room temperature
canned pure pumpkin puree
confectioners' sugar, for dusting
Preheat the oven to 325 degrees F. Prepare a 10-inch tube pan with a removable bottom.
In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt.
In a medium bowl, combine the egg yolks and punpkin puree.
Stir the pumpkin mixture into the flour mixture until smooth.
Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes.
With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner.
Pour the batter into your tube pan and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
Let cool in the cake pan for 5 minutes, then invert the pan ontl a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours.
Place the cake right side up and remove the pan.'
To serve, dust the cake with the confectioners' sugar.
Last Updated: Tue, Jan 15, 2013